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Ingredients: Alcohol vinegar, citrus pulp, crystal sugar, apple pectin. Provenance: France
The fresh and tangy notes of grapefruit and lemon are perfect with your fish and seafood, to deglaze a pan of scampi or spice up a tuna or salmon tartare. Its freshness will go perfectly with a poultry salad topped with dried fruit.
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Find out more: Citrus pulp vinegar is ideal with extra virgin olive oil, toasted almond or sesame oil.
You can also associate it with the freshness of an olive oil with Dill or Lemon & Ginger.
Ingredients: Alcohol vinegar 43%, citrus pulp 40% (pulped lemon juice 14.4%, pink grapefruit juice and pulp 10.8%, orange juice and pulp based on concentrate 10.8%, sugar , antioxidant: ascorbic acid), crystal sugar, apple pectin.
Our basil olive oil is the result of maceration of fresh basil, picked at the pick of the summer season. Its intense flavor of freshly picked basil is ideal for seasoning with a tomato and mozzarella salad, goat cheese, pan-fried mullet or gazpacho.
Bordering on France, Spanish Catalonia is one of the major olive oil production regions. We pick up a small round olive called Arbequina which gives an oil of great finesse.
Ingredients: Alcohol vinegar, mango pulp, crystal sugar, apple pectin. Provenance: France
This mango pulp vinegar combines the smooth and sweet flavor of the fruit with the acidity of the vinegar.
It is ideal with a duck breast or a caramelized pork. For your desserts, it will be pleasantly flavored with coconut mango verrines.
It is infused with the famous Provencal lemon from Nice . The microclimate at this location on the French Riviera creates ideal conditions for the cultivation of this delicious fruit which appeared in the Bay of Nice in the middle of the 15th century. We use the macerated zest to obtain this delicate, fruity and very slightly bitter oil.